Chicken Liver Pâté

Pâté can sound pretty fancy, but it is really easy and cheap to make a tasty one. I got my chicken livers at Publix at a little over a dollar for 3/4th of a pound. I cooked some shallots in a bunch of butter and then added in the livers. I seasoned them with salt, pepper, parsley, basil, and garlic. Pâtés usually involve some sort of alcohol. People cook the livers with wine or add some type of brandy before blending. Of course, I decided to try it with beer. I thought a dubbel or a tripel might work best since they are more similar to the higher alcohol content and fruit like characteristics of the calvados and cognacs that are often used in pâtés. I ended up going with Weyerbacher Merry Monks. I added some to the pot and cooked them until they were just a bit pink on the inside. Then I just took the whole mixture and pureed it in the blender with a splash of half and half. And that's all there is to it. Just let it sit in the fridge for a few hours and you're ready to impress everyone with your fancy pâté ;)